Maryann's Macaroni & Pea Salad

Contributor: Unknown
2002 Cowley Cookbook

Cook and drain one package shell macaroni.  Chop:

2 bell peppers
1 dill pickle
1 can pimentos

Stir in with mayo and 2 t. each garlic and onion powder.  Stir in one package petite peas (green) frozen.  Salt and pepper to taste.

Chill several hours.

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OK Corral Salad

Contributor: Unknown
2002 Cowley Cookbook

4 cups cooked pasta wheels
rib celery, sliced thin
raw carrot, scrubbed and sliced into thin match sticks
medium onion, chopped
1/2 green pepper, chopped
5 radishes, sliced thin
can (6 1/2 oz) drained tuna (water packed)
3/4 cup dressing (see recipe, below)

Toss all ingredients in a large salad bowl and chill.  Salad can be made the night before and refrigerated. If you want to take it easy, just slice all the veggies with a food processor.  This pasta salad gets its name from the shape of the pasta, but you could just as easily use shells and rename it seashell salad, etc.

Dressing:

1 cup extra-virgin olive oil
2 tsp honey
2/3 cup brown rice vinegar
freshly ground pepper or 1 tsp salt
1 garlic clove, mashed

Combine all ingredients and shake well or blend. Refrigerate. Keeps for up to a week. makes a little less than two cups.

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Pasta Prima Vera Salad

Contributor: Unknown
2002 Cowley Cookbook

2 cups tri-colored rotini, cooked and drained
2 cups broccoli florets
1 cup sliced carrots
1 cup cherry tomatoes, quartered
1/4 cup sliced red onions
1 (8 oz) bottle Kraft fat-free peppercorn ranch dressing

Mix pasta and vegetables. Add dressing. Refrigerate several hours.

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Curried Orzo and Chicken Salad

Contributor: Unknown
2002 Cowley Cookbook

One whole boneless, skinless chicken breast, cooked and chopped
1 1/2 cup orzo, uncooked
1 T unsalted butter
2 tsp curry
2 cup chicken broth
1/2 cup cucumber, peeled, seeded and diced
1/2 green pepper, diced
2 scallions, sliced
1/3 cup raw peas
6 oz. jar marinated artichoke hearts, undrained
1/4 cup mayonnaise

Brown the orzo in butter. Add curry powder and broth and boil until pasta is cooked. Drain (if necessary) and chill. Mix the vegetables and pasta together. Combine mayo and artichoke liquid together to make a dressing. Toss the pasta and dressing together. Add chicken and serve.

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Festive Pasta Salad

Contributor: Unknown
2002 Cowley Cookbook

3 cups mini lasagna, cooked and drained. Rinse with cold water to cool quickly; drain well.

In large bowl, stir together:

3/4 cup Italian salad dressing
2/3 cup mayonnaise
1/4 tsp black pepper
1/4 salt

Stir in cool pasta and:

1 cup chopped fresh cauliflower
1 cup cubed cheddar cheese
1/4 cup chopped celery
1/4 cup finely chopped green pepper
1/4 cup slivered radishes
1 T chopped fresh parsley

Toss lightly until pasta and vegetables are evenly coated. Cover and refrigerate.

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Chicken and Pasta Salad With Poppy Seed Dressing

Contributor: Unknown
2002 Cowley Cookbook

6 cups uncooked curly-roni pasta

Cook and drain, rinse with cold water to cool quickly, drain well.  Meanwhile, in small bowl, stir together, then set aside:

1 1/2 cups reduced fat ranch salad dressing
1/4 cup honey
1/2 tsp poppy seed

In large bowl, combine cooled pasta with:

2 cups chopped cooked chicken
1 1/2 cups quartered red seedless grapes
1/3 cup chopped red onion
Salad dressing mixture
salt and pepper to taste.

Cover and refrigerate.  Before serving, sprinkle 1/4 cup chopped walnuts on top.

Yields 11 servings.

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Marinated Pasta Salad

Contributor: Unknown
2002 Cowley Cookbook

Dressing:
1/2 cup vegetable oil
2 T lemon juice
2 T red wine vinegar
1 tsp oregano leaves
1/2 tsp dry mustard
1/2 tsp basil
1/4 tsp paprika
1/4 tsp thyme
1 clove garlic, crushed
dash pepper

Combine all ingredients and refrigerate at least one hour.

Salad:
2 1/2 cup pasta shells or spirals -uncooked
1/2 medium red onion, thinly sliced
2 medium tomatoes
1 cup broccoli florets, cooked tender-crisp
2/3 cup sliced pepperoni
4 hard-cooked eggs, wedged

Cook pasta, following package directions. Rinse cooked past in cold water to prevent sticking. Add broccoli, red onions and pepperoni. Chill. Just before serving, slice tomatoes into eights and add to salad. Mix in dressing and toss well. Garnish with egg wedges. Serve immediately.

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Pineapple Fruit Salad

Contributor: Rose Lear
2002 Cowley Cookbook

1 (13 1/2 oz) can pineapple chunks
2 T cornstarch
1 egg, well beaten
1/2 cup sugar
1 cup mini marshmallows
1 cup  mandarin oranges
1 cup white grapes
1 cup diced bananas
1 cup uncooked shell macaroni

Cook and cool macaroni. Drain pineapple, reserve juice. measure 1 cup of pineapple for immediate use. Store remainder for later use. Cook reserved juice and cornstarch until thickened. Stir in egg and sugar. Cool. combine marshmallows, grapes, bananas and macaroni. Lightly stir in cooked mixture that's been cooled.

Yield: 8 servings.

Note: Ruth says it makes it tastier if you add some Cool Whip. 

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Spaghetti Salad

Contributor: Frankleen Cozzens

2002 Cowley Cookbook

1 lb spaghetti

1 bunch green onions

1 (4 oz) can chopped black olives

1 package Good Seasons Italian dressing (dry and unmixed)

1 bottle zesty Italian dressing

Parmesan cheese

Cook spaghetti according to package directions. Drain spaghetti and mix in other ingredients. 

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Tex-Mex Pasta Salad

Contributor: Debbie Fowler
2002 Cowley Cookbook

12 oz corkscrew pasta
1 cup mayonnaise
1/2 cup Wishbone Italian dressing
4 oz. can green chilies
1 tsp chili powder and cumin
1 (6 oz) can kidney beans, drained
1 large tomato, chopped
1 small green pepper, chopped
1 (8 oz) can corn, drained
1/2 cup chopped celery
1 T parsley

Cook pasta, drain and rinse. Blend mayonnaise, Italian dressing, chilies and spices together. Toss with pasta and remaining ingredients.  Cover and chill.

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Seafood Pasta Salad

Contributor: Carol Brimhall
2002 Cowley Cookbook

1/2 cup mayonnaise
1/4 cup zesty Italian dressing
1/4 cup Parmesan cheese
2 cups cooked corkscrew noodles
1 1/2 cups crab
1 cup broccoli
1/2 cup chopped tomato
1/4 cup green onion, chopped

Mix together mayonnaise, dressing and Parmesan cheese. Set aside. In a large bowl, mix together noodles, crab, broccoli, tomato and green onion. Pour dressing over. Mix well. Chill.

Note: this is very good without the crab also. 

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Ravioli Casserole

Contributor: Carol Brimhall

2002 Cowley Cookbook

1 (28 oz) jar spaghetti sauce

1 (25 oz) package frozen cheese ravioli*, cooked and drained

2 cups small-curd cottage cheese

4 cups mozzarella cheese, shredded

1/4 cup Parmesan cheese, grated

Spread 1/2 cup of spaghetti sauce in an ungreased 9x13" baking dish. Layer with half of the ravioli, 1 1/4 cups cheese, 1 cup cottage cheese and 2 cups mozzarella cheese. Repeat layers. Sprinkle with Paremsan cheese. 

Bake, uncovered, at 350 degrees for 30-40 minutes or until bubbly.  8 servings. 

*Note: 4-5 cups of any style cooked ravioli may be used.

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Overnight Scalloped Chicken Casserole

Contributor: Trudy Ward
2002 Cowley Cookbook

2 cans cream of mushroom soup
2 1/2 cup milk
1/2 lb. American cheese, cubed (more if desired)
4 cups cut up chicken or turkey
7 ounces macaroni
1/2 cup butter
1/2 cup bread crumbs or corn flakes

Combine soup, milk and cheese. add chicken or turkey and macaroni. Stir in 1/4 cup melted butter. Pour into greased 9x13" dish. Cover and refrigerate for 8 hours or overnight.  Toss the breadcrumbs (or corn flakes) with butter.  Sprinkle over top.

Bake, uncovered, at 350 degrees for 60-65 minutes.

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Macaroni & Cheese

Contributor: Marguerite Strom
2002 Cowley Cookbook

1-7 oz. package elbow macaroni (2 cups uncooked).

Prepare according to package directions. Drain. Grease a 2-quart casserole with margarine.

1/2 cup margarine
1/4 cup finely chopped onion
3 T all-purpose flour
1/2 tsp salt
1/4 tsp pepper
1 3/4 cup milk
1 1/2 cup shredded cheddar cheese

Melt margarine in medium saucepan over medium heat.  add onion; cook just until tender, stirring occasionally. Stir in flour, slat and pepper.  Blend in milk.  Cook, stirring constantly until thickened and bubbly.  Add cheese; stir until melted.  Remove from heat.

Combine macaroni and cheese mixture; mix well. Pour into prepared casserole.  Sprinkle dry bread crumbs lightly over casserole.

Bake in 350 degree oven until hot, 35-40 minutes.  Makes 6-8 servings.

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Spaghetti & Pork Chop Casserole

Contributor: Donna Monk
2002 Cowley Cookbook

4 pork chops
dash salt and pepper
2 T shortening
5 ounces spaghetti, cooked and drained
1 can tomato soup
1/2 can water
1 medium onion, chopped
1/4 pound cheese, grated

Sprinkle chops with salt and pepper, dredge with flour and brown in shortening. Put spaghetti in a casserole and add rest of ingredients. Cover with pork chops.  Bake at 350 degrees for one hour.

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Busy Day Macaroni & Tomato With Bacon

Contributor: Frankleen Cozzens
2002 Cowley Cookbook

3-4 cups uncooked macaroni
2 quarts tomatoes
1 lb. bacon, cut in small pieces

Cook macaroni. Drain. Add tomatoes. In the meantime, fry bacon until fairly crisp. Add bacon and grease to the macaroni and tomatoes. Let simmer, just to get all the bacon flavor.

"Sister-in-law used for years raising her family." 

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Spaghetti Pie

Contributor: Debbie Fowler
2002 Cowley Cookbook

6 ounces spaghetti
2 T butter or margarine
1/3 cup grated Parmesan cheese
2 well-beaten eggs
1 cup cottage cheese (o ounces)
1 lb ground beef or bulk pork sausage
1/2 cup chopped onion
1/4 cup chopped green pepper
1-8 ounce can tomatoes, cup up
1-6 ounce can tomato paste
1 tsp sugar
1 tsp. dried oregano, crushed
1/2 tsp. garlic salt
1/2 cup shredded mozzarella cheese (2 ounces)

Cook spaghetti according to package directions; drain (should have about 3 cups spaghetti). Stir butter or margarine into hot spaghetti. Stir in Parmesan cheese and eggs. Form spaghetti mixture into a "crust" in a buttered 10-inch pie plate. Spread cottage cheese over bottom of spaghetti crust.

In skillet, cook ground beef or pork sausage, onion and green pepper until vegetables are tender and meat is browned. Drain off excess fat. Stir in undrained tomatoes, tomato paste, sugar, oregano and garlic salt; heat through.

Turn meat mixture into spaghetti crust. Bake, uncovered, in 350 degree oven for 20 minutes. Sprinkle the mozzarella cheese on top. Bake 5 minutes longer or until cheese melts. Makes 6 servings.

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Spicy Cabbage-Sausage

Contributor: Debbie Fowler
2002 Cowley Cookbook

1/2 lb. thin spaghetti (substitute dried Chinese noodles, if desired)
2 tsp salt
1 bunch green onions
2 T minced ginger
3 large cloves garlic, minced
1/4 tsp red pepper flakes or red chili paste (optional)
1 1/2 lb (1/2 medium head)cabbage, or 6-8 cups slivered
1/2 lb breakfast sausage
3 T soy sauce

Bring a large pot of water to a boil. Add noodles and salt and cook 8 minutes, or until the noodles are barely tender. Meanwhile, trim and dice green onions. Mince ginger and garlic. Use a large, sharp knife to shred cabbage into thin strips.

Heat wok or wide skillet over high heat; add sausage. cook, breaking the sausage up and stirring until sausage is browned. If there's lots of fat, pour off all but a tablespoon.  Add half the green onions, all the ginger and garlic. cook one minute. Add slivered cabbage and hot red pepper flakes if using. Stir over highest heat for about 3 minutes; cabbage should be somewhat crisp. Add soy sauce, then drained, cooked noodles and toss to combine.

Serve hot, sprinkled with remaining green onions.  Makes 3-4 servings.

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Hamburger Noodle Casserole

Contributor: Beth Sibbett
2002 Cowley Cookbook

1 lb. hamburger, browned in olive oil until crumbly.  Add:

1 1/2 cup sliced onions
1 crushed clove of garlic (or garlic powder)
2 quarts tomatoes
1-6 ounce can tomato paste
1-6 ounce can water
1 tsp Worcestershire sauce
1/2 tsp paprika
1 T salt
1 bay leaf
1/2 tsp Tabasco
1/8 tsp thyme
1/8 tsp marjoram

Bring to boil, remove from heat. Place half the mixture into a 2 1/2 quarter casserole. Add 8 ounces uncooked noodles and top with remaining meat mixture. Bake at 375 degrees for 45 minutes.  Sporingkle with Parmesan cheese

"I also bring to a boil in an electric fry pan, add uncooked noodles,cover and simmer until noodles are tender.  Works for me!" 

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Olive Garden Fettuccine Alfredo

Contributor: Unknown
2002 Cowley Cookbook

8 ounces cream cheese, cut in bits
1/2 cup milk
3/4 cups Parmesan cheese, grated
8 oz. fettuccine, cooked and drained
1/2 cup butter or margarine

In large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until smooth. Toss pasta lightly with sauce, coating well. Leftovers freeze well.

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